{"id":3507,"date":"2026-07-21T13:26:47","date_gmt":"2026-07-21T13:26:47","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-algeriens\/chorba-frik-algerienne\/"},"modified":"2026-07-21T13:26:47","modified_gmt":"2026-07-21T13:26:47","slug":"chorba-frik-algerienne","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-algeriens\/chorba-frik-algerienne\/","title":{"rendered":"Chorba frik alg\u00e9rienne"},"content":{"rendered":"\n<style>\n#recipe-fr-chorba-frik-lamb-freekeh-soup{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 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#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-sec::after,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-stage::after,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-prose h3::before{background:#999}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-pull{border-left-color:#000;color:#000}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-rail,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-rail-t,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-rail-stop b,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-close .gj-serif{color:#000}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-rail-stop span,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-rail-sum,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-close p{color:#222}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-rail-sum{border-top-color:#ccc}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-rail-track::before{background:#999}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-ing-group,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-steps>li,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-rail,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-close,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-nutri-row,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-fact{break-inside:avoid}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-sec h2,#recipe-fr-chorba-frik-lamb-freekeh-soup .gj-stage{break-after:avoid}\n  #recipe-fr-chorba-frik-lamb-freekeh-soup .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-fr-chorba-frik-lamb-freekeh-soup\" lang=\"fr\">\n  <p class=\"gj-eyebrow\">Cuisine alg\u00e9rienne <i>\u00b7<\/i> Soupe <i>\u00b7<\/i> Recette<\/p>\n  <h2 class=\"gj-h1\"><b>Chorba frik alg\u00e9rienne<\/b> \u00e0 l\u2019agneau <span class=\"gj-serif\">et au bl\u00e9 vert concass\u00e9<\/span><\/h2>\n  <p class=\"gj-sub\">Une soupe rouge \u00e0 l\u2019agneau et au frik, \u00e9paissie naturellement par le bl\u00e9 vert concass\u00e9 et parfum\u00e9e \u00e0 la coriandre, \u00e0 la menthe et aux \u00e9pices.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Cat\u00e9gorie :<\/i> <b>Soupe<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Cuisine :<\/i> <b>Alg\u00e9rie<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Difficult\u00e9 :<\/i> <b>Interm\u00e9diaire<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Dur\u00e9e totale :<\/i> <b>1 h 40<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendement<\/span><span class=\"gj-fact-v\">8 bols<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">1 h 15<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 420 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Chorba-Frik-Lamb-Freekeh-Soup-1.webp\" alt=\"Bol de chorba frik alg\u00e9rienne \u00e0 l\u2019agneau avec pain, citron et herbes fra\u00eeches\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">La vue large pr\u00e9sente la soupe d\u2019agneau au bl\u00e9 vert concass\u00e9 et aux pois chiches, avec du pain et des quartiers de citron autour du bol.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>\u00c9quilibrer la recette chorba frik alg\u00e9rienne<\/h2><\/div>\n  <div class=\"gj-intro\"><p>La recette chorba frik alg\u00e9rienne associe une soupe rouge \u00e0 la tomate, des morceaux d\u2019agneau, des pois chiches et du frik, un bl\u00e9 vert r\u00e9colt\u00e9 avant maturit\u00e9, s\u00e9ch\u00e9 puis concass\u00e9. Le plat est tr\u00e8s pr\u00e9sent pendant le Ramadan, lorsque la soupe ouvre le repas apr\u00e8s la rupture du je\u00fbne, mais il appartient plus largement \u00e0 la cuisine familiale. Sa consistance doit r\u00e9chauffer et nourrir sans devenir lourde. Le frik apporte un parfum de c\u00e9r\u00e9ale l\u00e9g\u00e8rement fum\u00e9, une m\u00e2che courte et l\u2019amidon qui lie le bouillon.<\/p><p class=\"gj-pull\">Le frik \u00e9paissit encore apr\u00e8s le feu; la casserole doit para\u00eetre un peu plus fluide que le bol que l\u2019on souhaite servir.<\/p><p>Le choix du frik influence fortement le r\u00e9sultat. Les grains concass\u00e9s de mani\u00e8re irr\u00e9guli\u00e8re peuvent contenir de la poussi\u00e8re ou de petites impuret\u00e9s; ils sont tri\u00e9s, rinc\u00e9s rapidement puis \u00e9goutt\u00e9s. Un long trempage n\u2019est pas n\u00e9cessaire pour cette quantit\u00e9 et peut r\u00e9duire leur pouvoir \u00e9paississant. Le frik entre apr\u00e8s que l\u2019agneau a commenc\u00e9 \u00e0 s\u2019attendrir. Il gonfle en vingt \u00e0 trente minutes, puis continue d\u2019absorber du liquide pendant le repos. La soupe doit donc sembler l\u00e9g\u00e8rement plus fluide dans la casserole que dans le bol final.<\/p><p>L\u2019agneau est d\u00e9coup\u00e9 en petits morceaux avec quelques pi\u00e8ces portant un peu de collag\u00e8ne. Une viande trop maigre cuit vite mais donne un bouillon moins plein. L\u2019\u00e9paule ou le collier conviennent bien. Les morceaux sont saisis avec l\u2019oignon avant l\u2019ajout des \u00e9pices et de la tomate. Cette coloration reste mod\u00e9r\u00e9e : l\u2019objectif est de d\u00e9velopper le go\u00fbt sans cr\u00e9er un fond sombre qui dominerait la fra\u00eecheur des herbes. La viande mijote ensuite jusqu\u2019\u00e0 ce qu\u2019une fourchette y entre facilement.<\/p><p>La tomate fournit la couleur et l\u2019acidit\u00e9. Une combinaison de tomates concass\u00e9es et de concentr\u00e9 donne un go\u00fbt stable toute l\u2019ann\u00e9e, mais le concentr\u00e9 doit cuire une minute dans la mati\u00e8re grasse pour perdre sa note brute. Le paprika, le poivre noir, la cannelle et la coriandre moulue forment un assaisonnement chaud. La menthe s\u00e8che et la coriandre fra\u00eeche arrivent plus tard afin de garder leur parfum. La soupe peut recevoir du piment, mais celui-ci reste secondaire par rapport au frik.<\/p><p>Les pois chiches sont cuits \u00e0 l\u2019avance. Ils rejoignent la casserole avec le frik et gardent leur forme pendant que la c\u00e9r\u00e9ale gonfle. Le sel est ajust\u00e9 en deux temps, surtout lorsque les pois chiches viennent d\u2019une conserve. Le bouillon doit circuler librement entre les grains. Si le fond commence \u00e0 accrocher, un peu d\u2019eau chaude est ajout\u00e9 et la chaleur baisse. Un feu trop fort fait d\u00e9poser le frik au fond et \u00e9paissit la soupe de mani\u00e8re irr\u00e9guli\u00e8re.<\/p><p>Au service, le citron, la coriandre et la menthe apportent une finale plus vive. La chorba repose cinq \u00e0 dix minutes, juste assez pour que le frik se stabilise. Le lendemain, elle sera plus \u00e9paisse; le r\u00e9chauffage demande presque toujours de l\u2019eau. Une bonne chorba frik garde pourtant ses \u00e9l\u00e9ments lisibles : morceaux d\u2019agneau tendres, pois chiches entiers, grains de bl\u00e9 pr\u00e9sents et bouillon rouge qui nappe la cuill\u00e8re. La m\u00e9thode repose sur l\u2019ordre d\u2019ajout et sur un remuage r\u00e9gulier apr\u00e8s l\u2019entr\u00e9e de la c\u00e9r\u00e9ale. Cette marge de liquide prot\u00e8ge la soupe pendant les minutes qui pr\u00e9c\u00e8dent le service.<\/p><\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Cuisson du frik \u2014 quatre rep\u00e8res<\/p>\n    <div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Agneau et oignon saisis, \u00e9pices et tomate chauff\u00e9es.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:20<\/b><span>Bouillon ajout\u00e9, viande laiss\u00e9e \u00e0 fr\u00e9missement doux.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:55<\/b><span>Frik rinc\u00e9 et pois chiches incorpor\u00e9s avec remuage r\u00e9gulier.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:40<\/b><span>Herbes ajout\u00e9es, repos court et citron servi \u00e0 part.<\/span><\/div><\/div>\n    <p class=\"gj-rail-sum\"><b>Recette en bref.<\/b> L\u2019agneau est color\u00e9 avec l\u2019oignon, puis le concentr\u00e9 de tomate et les \u00e9pices sont chauff\u00e9s bri\u00e8vement. Les tomates concass\u00e9es et l\u2019eau forment un bouillon dans lequel la viande mijote jusqu\u2019\u00e0 commencer \u00e0 s\u2019attendrir. Le frik tri\u00e9 et rinc\u00e9 entre avec les pois chiches pour les trente derni\u00e8res minutes. La soupe est remu\u00e9e r\u00e9guli\u00e8rement afin que le bl\u00e9 ne se d\u00e9pose pas. Coriandre fra\u00eeche et menthe s\u00e8che terminent la cuisson. Apr\u00e8s un repos court, chaque bol re\u00e7oit du citron; la consistance doit \u00eatre li\u00e9e, mais encore assez souple pour couler de la louche. Le bouillon est ajust\u00e9 avant le repos, puisque le frik continuera \u00e0 absorber de l\u2019eau pendant plusieurs minutes.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Pour la chorba<\/h3><ul><li><b>700 g d\u2019\u00e9paule ou de collier d\u2019agneau en morceaux<\/b><\/li><li><b>180 g de frik sec, tri\u00e9 et rinc\u00e9<\/b> \u2014 <em>bl\u00e9 vert concass\u00e9<\/em><\/li><li><b>300 g de pois chiches cuits et \u00e9goutt\u00e9s<\/b><\/li><li><b>200 g d\u2019oignon finement hach\u00e9<\/b><\/li><li><b>600 g de tomates concass\u00e9es<\/b><\/li><li><b>30 g de concentr\u00e9 de tomate<\/b><\/li><li><b>40 ml d\u2019huile d\u2019olive<\/b><\/li><li><b>2 gousses d\u2019ail hach\u00e9es<\/b><\/li><li><b>1 cuill\u00e8re \u00e0 caf\u00e9 de paprika doux<\/b><\/li><li><b>1 cuill\u00e8re \u00e0 caf\u00e9 de coriandre moulue<\/b><\/li><li><b>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/b><\/li><li><b>1\/4 cuill\u00e8re \u00e0 caf\u00e9 de cannelle moulue<\/b><\/li><li><b>1 cuill\u00e8re \u00e0 caf\u00e9 de menthe s\u00e8che \u00e9miett\u00e9e<\/b><\/li><li><b>12 g de sel fin<\/b> \u2014 <em>ajuster selon les pois chiches<\/em><\/li><li><b>2,2 litres d\u2019eau chaude<\/b> \u2014 <em>plus si n\u00e9cessaire<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Pour finir<\/h3><ul><li><b>60 g de coriandre fra\u00eeche hach\u00e9e<\/b><\/li><li><b>2 citrons, environ 200 g<\/b> \u2014 <em>coup\u00e9s en quartiers<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Substitutions et allerg\u00e8nes.<\/b> Allerg\u00e8nes : gluten, puisque le frik est du bl\u00e9. Il ne peut pas \u00eatre rendu sans gluten par simple rin\u00e7age. Une c\u00e9r\u00e9ale certifi\u00e9e sans gluten donnerait une autre soupe et demanderait un temps de cuisson diff\u00e9rent.<\/div><\/div><\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Pr\u00e9paration pas \u00e0 pas<\/h2><\/div>\n    <p class=\"gj-stage\">Base \u00e0 l\u2019agneau<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Colorer l\u2019agneau<\/p><p class=\"gj-step-x\">Chauffez l\u2019huile dans une cocotte de 6 litres. Ajoutez l\u2019agneau en deux fois et colorez-le 6 \u00e0 8 minutes. <span class=\"gj-cue\">Les morceaux doivent brunir l\u00e9g\u00e8rement sans cuire compl\u00e8tement.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire l\u2019oignon et les \u00e9pices<\/p><p class=\"gj-step-x\">Remettez toute la viande, ajoutez l\u2019oignon et cuisez 6 minutes. Incorporez l\u2019ail, le paprika, la coriandre moulue, le poivre et la cannelle pendant 45 secondes. <span class=\"gj-cue\">Les \u00e9pices doivent parfumer l\u2019huile sans noircir.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire la tomate<\/p><p class=\"gj-step-x\">Ajoutez le concentr\u00e9 et cuisez 1 minute, puis versez les tomates concass\u00e9es. Laissez r\u00e9duire 8 minutes. <span class=\"gj-cue\">La tomate doit \u00e9paissir et perdre son go\u00fbt cru.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mijoter la viande<\/p><p class=\"gj-step-x\">Ajoutez 1,9 litre d\u2019eau chaude et 10 g de sel. Portez \u00e0 fr\u00e9missement, couvrez partiellement et cuisez 35 minutes. <span class=\"gj-cue\">L\u2019agneau commence \u00e0 s\u2019attendrir mais r\u00e9siste encore l\u00e9g\u00e8rement \u00e0 la fourchette.<\/span><\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Frik et pois chiches<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Ajouter le frik<\/p><p class=\"gj-step-x\">Versez le frik rinc\u00e9 en pluie tout en remuant, puis ajoutez les pois chiches. <span class=\"gj-cue\">Les grains doivent se r\u00e9partir sans former de paquet au fond.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Poursuivre la cuisson<\/p><p class=\"gj-step-x\">Laissez fr\u00e9mir 25 \u00e0 30 minutes \u00e0 feu doux, en remuant toutes les 5 minutes. Ajoutez le reste de l\u2019eau chaude si la soupe \u00e9paissit trop vite. <span class=\"gj-cue\">Le frik doit \u00eatre tendre et encore perceptible sous la dent.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Finir aux herbes<\/p><p class=\"gj-step-x\">Ajoutez la menthe s\u00e8che, la moiti\u00e9 de la coriandre fra\u00eeche et les 2 g de sel restants si n\u00e9cessaire. Cuisez 2 minutes. <span class=\"gj-cue\">Le bouillon doit napper la cuill\u00e8re tout en coulant facilement.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Reposer et servir<\/p><p class=\"gj-step-x\">Retirez du feu et laissez reposer 5 \u00e0 10 minutes. R\u00e9partissez dans huit bols, ajoutez le reste de coriandre et servez le citron \u00e0 part. <span class=\"gj-cue\">L\u2019agneau doit \u00eatre tendre et la soupe li\u00e9e sans \u00eatre compacte.<\/span><\/p><\/div><\/li><\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Service, conservation et variantes<\/h2><\/div>\n    <h3>Service et accords<\/h3><p>La chorba frik se sert tr\u00e8s chaude avec du pain, des quartiers de citron et parfois un peu de piment \u00e0 part. Un bol ouvre un repas; une portion plus grande peut devenir un plat complet gr\u00e2ce \u00e0 l\u2019agneau, aux pois chiches et au bl\u00e9.<\/p>\n    <h3>Conservation et r\u00e9chauffage<\/h3><p>Conservez la soupe jusqu\u2019\u00e0 3 jours au r\u00e9frig\u00e9rateur. Le frik absorbe le bouillon; ajoutez 80 \u00e0 120 ml d\u2019eau par portion au r\u00e9chauffage, puis portez \u00e0 74 \u00b0C. La soupe se cong\u00e8le 3 mois, mais elle doit \u00eatre refroidie rapidement et d\u00e9congel\u00e9e au r\u00e9frig\u00e9rateur avant r\u00e9chauffage.<\/p>\n    <h3>Quatre variantes et substitutions<\/h3><p>Quatre variantes sont possibles : remplacer l\u2019agneau par du b\u0153uf \u00e0 braiser; employer du poulet et r\u00e9duire le premier mijotage \u00e0 20 minutes; augmenter la menthe s\u00e8che pour une note plus fra\u00eeche; pr\u00e9parer la soupe sans pois chiches en ajoutant 40 g de frik, tout en pr\u00e9voyant davantage d\u2019eau.<\/p>\n    <h3>Mat\u00e9riel n\u00e9cessaire<\/h3><p>Une cocotte de 6 litres laisse assez de place au frik pour gonfler. Une cuill\u00e8re plate \u00e0 bord droit aide \u00e0 d\u00e9coller les grains du fond, et une passoire fine retient le frik pendant le rin\u00e7age.<\/p>\n    <h3>Trois conseils de cuisine<\/h3><p>Trois contr\u00f4les pratiques : le frik est rinc\u00e9 juste avant son emploi; la soupe est remu\u00e9e jusqu\u2019au fond avec une cuill\u00e8re plate; l\u2019eau ajout\u00e9e en cours de cuisson est toujours chaude afin de ne pas interrompre le fr\u00e9missement.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles par portion<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Calories<\/dt><dd>\u2248 420 kcal<\/dd><\/div>\n      <div><dt>Glucides<\/dt><dd>\u2248 32 g<\/dd><\/div>\n      <div><dt>Prot\u00e9ines<\/dt><dd>\u2248 29 g<\/dd><\/div>\n      <div><dt>Lipides<\/dt><dd>\u2248 21 g<\/dd><\/div>\n      <div><dt>Fibres<\/dt><dd>\u2248 7 g<\/dd><\/div>\n      <div><dt>Sodium<\/dt><dd>\u2248 760 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Portion :<\/b> 1 bol, environ 450 ml. <b>Allerg\u00e8nes :<\/b> gluten. Valeurs approximatives par bol, calcul\u00e9es avec l\u2019agneau, le frik, les pois chiches, la tomate et l\u2019huile. Elles varient selon la coupe de viande et la quantit\u00e9 de bouillon r\u00e9partie.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Le bl\u00e9 vert donne le corps; l\u2019eau chaude et le feu doux gardent la soupe souple.<\/p>\n    <p>La chorba frik atteint sa bonne texture lorsque le cuisinier anticipe ce que la c\u00e9r\u00e9ale absorbera apr\u00e8s la cuisson. Une casserole encore fluide devient un bol li\u00e9 apr\u00e8s quelques minutes. L\u2019agneau tendre, les pois chiches entiers et les herbes fra\u00eeches restent alors distincts dans chaque cuiller\u00e9e.<\/p>\n  <\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-chorba-frik-lamb-freekeh-soup\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Chorba frik alg\u00e9rienne \u00e0 l\u2019agneau et au bl\u00e9 vert concass\u00e9\",\n  \"description\": \"Une soupe rouge \u00e0 l\u2019agneau et au frik, \u00e9paissie naturellement par le bl\u00e9 vert concass\u00e9 et parfum\u00e9e \u00e0 la coriandre, \u00e0 la menthe et aux \u00e9pices.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Chorba-Frik-Lamb-Freekeh-Soup-2.webp\",\n    \"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Chorba-Frik-Lamb-Freekeh-Soup-3.webp\",\n    \"https:\/\/travelshelper.com\/fr\/wp-content\/uploads\/2026\/07\/Chorba-Frik-Lamb-Freekeh-Soup-1.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Alg\u00e9rienne\",\n  \"recipeCategory\": \"Soupe\",\n  \"cookingMethod\": \"Mijotage\",\n  \"keywords\": \"recette chorba frik alg\u00e9rienne, chorba au frik et agneau, soupe alg\u00e9rienne au bl\u00e9 vert, chorba rouge aux pois chiches, frik concass\u00e9 cuisson\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT1H15M\",\n  \"totalTime\": \"PT1H40M\",\n  \"recipeYield\": \"8 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"420 kcal\",\n    \"carbohydrateContent\": \"32 g\",\n    \"proteinContent\": \"29 g\",\n    \"fatContent\": \"21 g\",\n    \"fiberContent\": \"7 g\",\n    \"sodiumContent\": \"760 mg\",\n    \"servingSize\": \"1 bol, environ 450 ml\"\n  },\n  \"recipeIngredient\": [\n    \"700 g d\u2019\u00e9paule ou de collier d\u2019agneau en morceaux\",\n    \"180 g de frik sec, tri\u00e9 et rinc\u00e9\",\n    \"300 g de pois chiches cuits et \u00e9goutt\u00e9s\",\n    \"200 g d\u2019oignon finement hach\u00e9\",\n    \"600 g de tomates concass\u00e9es\",\n    \"30 g de concentr\u00e9 de tomate\",\n    \"40 ml d\u2019huile d\u2019olive\",\n    \"2 gousses d\u2019ail hach\u00e9es\",\n    \"1 cuill\u00e8re \u00e0 caf\u00e9 de paprika doux\",\n    \"1 cuill\u00e8re \u00e0 caf\u00e9 de coriandre moulue\",\n    \"1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu\",\n    \"1\/4 cuill\u00e8re \u00e0 caf\u00e9 de cannelle moulue\",\n    \"1 cuill\u00e8re \u00e0 caf\u00e9 de menthe s\u00e8che \u00e9miett\u00e9e\",\n    \"12 g de sel fin\",\n    \"2,2 litres d\u2019eau chaude\",\n    \"60 g de coriandre fra\u00eeche hach\u00e9e\",\n    \"2 citrons, environ 200 g\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Base \u00e0 l\u2019agneau\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Colorer l\u2019agneau\",\n          \"text\": \"Chauffez l\u2019huile dans une cocotte de 6 litres. 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